Twice Baked Red Potatoes

Nothing is better than a new red potato dug fresh from the garden!












I like red potatoes no matter how they are fixed but this little recipe is especially tasty and I like them warm or even the baked leftovers eaten cold for a picnic. (Be sure and refrigerate leftovers) The combination of spices and cheeses in the potato filling are really delicious and complement each other.

1 1/2 lbs. small red potatoes

2 to 3 Tbsp. vegetable oil

1 cup (4 oz.) shredded Cheddar/Jack Cheese

1/2 cup sour cream

1 pkg. (3 0z.) cream cheese, softened

1/3 cup minced green onions

1 tsp. dried basil

1 garlic clove minced

1/2 tsp. salt

1/4 to 1/2 tsp pepper

1/2 lb. sliced bacon, cooked and crumbled or 1/3 cup Hormel precooked Real Crumbled Bacon

Wash the potatoes well and then dry. Pierce the potatoes and rub skins with oil. Place in a baking dish and bake uncovered at 400 degrees for 50 min. or until tender. Allow to cool to touch.

In a bowl, combine Cheddar/Jack Cheese, sour cream, cream cheese, onions, basil, garlic, salt, pepper and bacon. In another bowl. scoop out the potato pulp with a melon baller. (Leave enough potato in the shell so it can stand up.) Mash up the potatoes and then stir in cheese mixture. Fill the shells and sprinkle a little parsley on top. Bake in a 350 degree oven until heated well through.

Note: These can be made the day before and then refrigerated and baked fresh when you need them.

Happy 4th!

-Debbie-